Muffuletta Salad

Recipe Ingredients

1 lb	454g / 16oz	Small shell pasta - cooked until tender,
		And cooled
1/2 lb	227g / 8oz	Salami - cut into 1/4" cubes
1 lb	454g / 16oz	Provolone cheese - cut into 1/4" cubes
1/2 lb	227g / 8oz	Mortadella - cut into 1/4" cubes
1/2 lb	227g / 8oz	Boiled ham - cut into 1/4" cubes
20		Pitted jumbo black olives - sliced
20		Pimiento-stuffed green Queen olives - sliced
1/2 cup	31g / 1.1oz	Minced yellow onions
1 tablespoon	15ml	Minced garlic
1/2 cup	55g / 1.9oz	Chopped celery
1/2 cup	20g / 0.7oz	Chopped fresh parsley leaves
1/4 cup	10g / 0.4oz	Fresh thyme leaves
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Extra-virgin olive oil
6 tablespoons	90ml	Apple cider vinegar
1 teaspoon	5ml	Worcestershire sauce
		Hot sauce - to taste
		Freshly-ground black pepper - to taste
1/4 cup	15g / 0.5oz	Thinly-sliced green onion
1/4 cup	36g / 1.3oz	Grated Parmesan cheese

Recipe Instructions

In a large mixing bowl, combine the pasta, salami, provolone, mortadella, ham, olives, onions, garlic, celery, parsley and thyme. Mix well. Season with salt and pepper.

In a small mixing bowl, whisk together the oil, vinegar, Worcestershire, and hot sauce. Season with salt and pepper. Pour the dressing over the pasta mixture. Season with salt and pepper. Mix well. Store in an airtight container and refrigerate for at least 8 hours.

Remove from the refrigerator and spoon onto a large platter. Garnish with green onion and Parmesan cheese and serve.

This recipe yields 8 to 10 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D61) - from the TV FOOD - NETWORK

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